2. In a small bowl, whisk together olive oil, ginger, miso and vinegar until smooth.

3. In a larger bowl, add the Brussels sprouts, along with the miso mixture and chopped chillies. Toss until the Brussels are evenly coated.

4. Spread the Brussels sprouts out in an even layer in a roasting tin then sprinkle them generously with freshly-cracked black pepper.

5. Cook for 15-20 minutes, removing the pan to toss the Brussels sprouts halfway through, until the Brussels are cooked and charred slightly around the edges. (The loose leaves will be extra crispy — my favourite!)

6. Remove from the oven and serve immediately. Season with extra salt* and black pepper if needed. Miso is quite salty so taste first!